Broth

• 6 cups of any low sodium broth (beef, chicken or veg)
• 3 large shallots sliced (makes about 1 cup)
• 1/2 cup of dried shitake mushrooms
• 10 cloves of garlic (peeled and crushed)
• 3 Tablespoons soy sauce (for a heathier ingredient use low sodium)
• 12 1/4th inch thick coins of fresh ginger
• 1 Tablespoon brown sugar
• 1 Tablespoon rice wine vinegar
• 1 Teaspoon ground black pepper
• 2 cinnamon sticks
• 2 star anise
• 5-6 basil stems with leaves (reserve for soup)
• 5-6 cilantro stems with leaves(reserve for soup)

Pho

• 1 8-oz package of rice noodles
• 1 8-oz package of Asian flavoured Baked or fried tofu
• 2 cups soybean sprouts
• 2 cups watercress
• 4 green onions (scallions) sliced.. (about a 1/2 cup)
• 1/4 cup cilantro
• 1 cup fresh basil leaves
• 1 lime cut into wedges

Step one Make Broth; Place all ingredients for broth in a large pot with 8 cups of water. Cover and bring to a boil. Reduce heat to medium low and simmer, covered. Cook for one hour and strain broth. Make sure to discard the solid herbs.

Step two Make Pho; Cook Rice noodles according to package. Drain noodles and rince under cold water. Divide noodles into 6 serving bowls. Ladle broth over noodles and top with Tofu, sprouts, green onion, and Watercress. Serve with cilantro basil and lime on the side to be stirred into soup.

Damn, seems like alot of work! I prefer to pay $5 bucks in china town. Dac Biet Pho 101, check!

.

LOL! I do the same. Had some last weekend actually.

We tried a recipe for pho at home, it wasn't too bad, once you make the broth it keeps for a few good days, then just prep all the other stuff and make the noodles when you're ready to eat.

Since we don't have a China town, and it's a military town that closes up shop at 9 pm on most nights, we can't get pho whenever we want! So my late night cravings inspired me to find a way to do it at home simply.

I posted about it in this thread. faux pho

Never had watercress in pho like your recipe suggests, but I like fish and watercress soup. I am not keen on Thai basil in it as much as fresh mint. Mint/Cilantro is my favorite combo.

But I'm also getting kinda addicted to Thai beef noodle soup, that and the fact there is a Thai drive through at the end of my block...something to be said about going for Thai in your pjs and not getting out of your car!

__________________

Seriously, I'm having some major pho withdrawals.

__________________
Go Bears!

I posted these b4... at a local viet restaurant in east china town. Cell cam shots 2MP.


Step One



Step Two



Step Three

I love pho!!! I usually have the pho with rare beef and beef balls & a order of spring rolls. But not matter how they make the food in Toronto; it's will never ever compare to the time I had it in Vietnam.

I love beansprouts. Soups I love with veges though. I usually will pick the beef out and put it on the side. LOL i cant help it Im a vege head ..

do you like seafood?

our good viet restaurant has a seafood pho that I love.

It's got squid, shrimp, crab and fish cake. It's very refreshing.

__________________

I don't see any hotsauce. You can't have pho without plenty of hotsauce. C'mon now!

__________________
Go Bears!